The Easiest Way To Elevate The Flavor Of Canned French Onion Soup (2024)
Elizabeth Okosun
·2 min read
For the days when you're too tired to cook but need something hearty, comfort food is just a grocery delivery and microwave away. Why whip out the pots and pans when there's ready-made food to do the work for you? Sure, canned French onion soup won't taste exactly like the real thing, but with a few tweaks, you can elevate this classic canned soup.
Caramelizing the onions for soup is a lengthy process. To elevate the canned version, quicklysaute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste. A sprinkle of gruyere or provolone on top melts into the soup perfectly, lending the dish a bold, nutty taste. Scoop everything up with some toasted slices of baguette and enjoy the simple, yet comforting dish.
Other Simple Tricks To Elevate Canned French Onion Soup
French onion is a canned soup you should always have in your pantry. Not only does it taste great on its own, but it's so easy to spruce up. With stock already being a main ingredient, you can up the meaty flavor by simmering the canned soup on the stovetop with extra beef stock. To push it even further, crush a bouillon cube and sprinkle in salt to taste.
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Bring a fresh, earthy flair to the canned soup by adding herbs as it cooks. Some fresh rosemary or thyme brings a woody, peppery taste to the soup, complementing the umami flavor of the beef stock. With a splash of balsamic vinegar and green onions or fresh basil as a garnish, the canned soup is transformed from a grocery store original into a gourmet dish. Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.
Infusing the soup with a richer taste is as easy as quickly sauteing crushed garlic before pouring the soup in. Some soft, buttery garlic sauteed in earthy olive oil is the perfect addition to enrich canned French onion soup.
A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.
Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt. A shot of brandy at the end helps too.
The good news is all of the most popular canned soups in America can be made to taste better with a few simple hacks. That starts with adding aromatics like garlic, ginger, or onions, to the mix, along with an extra helping of spices from basic salt and pepper to curry powders from different regions.
Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes. Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers.
To elevate the canned version, quickly saute fresh onions, instead. Cook the thinly sliced onions in butter until they start to soften and take on a golden brown color, which indicates their sweet taste. The process only takes a few minutes and infuses French onion soup with a rich, decadent taste.
Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.
Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.
Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
How do you make soup more flavorful? Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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